Instructions:
In a large skillet, heat a drizzle of olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes per side or until they turn pink and opaque. Remove from heat and let them cool.
In a mixing bowl, combine the diced avocado, cherry tomatoes, red onion, and chopped cilantro.
In a small bowl, whisk together the lime juice, extra-virgin olive oil, salt, and pepper to make the dressing.
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RUNZA CASSEROLE: EVERY TIME HE COMES OVER HOME, MY DAD ASKS FOR THIS FOR DINNER.
Used to have this thanks to nan every year but never remembered to pen it down. Buzzing that I’ve found something that comes quite close!
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